Clandestino Mole Recipe Posted

Posted on 12/08/10 in Recipes, 7 Comments

The thing about Mole is that it takes all day, with many hands at work to complete the task. This recipe cuts prep time down to 2 hours. Then you have to simmer the sauce. You can simmer for 1 hour or 6, just wait until the end to add the salt. Pour this sauce over a plate of roasted chicken thighs and mexican rice.

Clandestino Mole:

  • 24 Mulato Chiles
  • 1/2 cup olive oil
  • 4 garlic cloves
  • 1 cup raisins
  • 1/2 cup pistachios
  • 1/2 cup pumpkin seed
  • 2 tablespoons sesame seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seed
  • 4 cloves
  • 1/2 teaspoon black peppercorn
  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/2 tablet Mexican chocolate
  • 1 tablespoon cocoa powder

Heat the oil in a stock pot until it just starts to smoke. (Olive oil has a low smoke point so this will happen quickly). Toast the chiles in the hot oil no more than a few seconds, careful not to burn them or toast them too dark. Remove from the oil, then add garlic and raisins. Fry and toast garlic and raisins (while stirring) for 1-2 minutes then remove and set aside.

Place the chiles in a saucepan with water to cover. Heat to a boil, then lower the heat to a simmer. Continue to cook the chiles for 20 more minutes on a simmer, then remove from heat. Preferably, cover the pot with a small lid with a weight on it to keep the chiles submerged during the cooking process. Drain the chiles, and remove stems and seeds. Place the chiles in the blender with enough fresh water to cover plus 2″ more. Add the raisins and garlic to the blender and puree with the chiles. Puree on LOW SPEED for 30 seconds, then blend on high speed until smooth. This may take several minutes with incremental additions of water until the puree is super smooth. You will have to do this in batches. Reserve the chile puree. (This is much easier with an immersion blender)

On a sheet pan in a 325F oven, toast pistachios, pumpkin seeds, sesame seeds, fennel seeds, cumin seeds, black peppercorns, and cloves for 8-10 minutes, until the aroma of the seeds has been released. Careful not to burn the seeds or your sauce will be bitter.

Allow to cool then grind the seed mixture in a coffee/spice grinder in small batches to produce a fine ground. Then place the mix in the blender with 1 cup of water and 1 cup of chile puree. Blend on LOW then HIGH SPEED until smooth. Add this to the rest of the chile puree.

Now you must strain the Chile/Seed/Spice mixture. Using a large strainer fitted over a pot or bowl, pour enough chile mixture through the strainer until the strainer fills by half. Using a spatula, scrape inside of the strainer to move the sauce through. You are straining out the chile skins and large chunks of seeds. You may need to smack the strainer to get out all the sauce, but careful not to dump seeds and skins into the sauce below.

In the stock pot with the oil, reheat the oil then add the chile mixture, brown sugar, cinnamon, Mexican chocolate, and cocoa powder. Bring to a simmer, stirring well with a whisk to combine. Continue to simmer on low heat for 20 minutes, then taste. Or simmer longer for a thicker mole. Add salt to taste.

Use this mole with chicken drumsticks or thighs:
Season the chicken with salt then brown them in hot skillet with olive oil. Place them in a roasting pan and pour the mole over the top until chicken is almost covered. Cover the pan with foil and roast for 1 hour and 15 minutes at 325F.

Serve with Mexican Rice:

  • 2 cups long grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 3-1/2 cups water
  • 1 cup tomato sauce
  • 2 garlic cloves
  • 1 small red onion, chopped (about 1 cup)
  • 2 teaspoons table salt

In the blender combine water, tomato sauce, garlic, salt, and onion. Blend into a smooth puree and reserve. Heat the oil in a skillet. Add the cumin and rice and stir to combine. Fry the rice until it is toasted and cumin scent is released. Slowly pour the tomato puree into the pan, stir to combine and bring to a low boil. Lower the heat to LOW and cover the pan with tight fitting lid. Continue to cook for 15-20 minutes until rice is fluffy and liquid is absorbed.

7 Comments

  1. Danielle

    Hi E

    I’d love to make it. Will be flying in Mon afternoon so will have to play it by ear. Will get in touch to ask if there are spots? What time does class begin? Danielle Klinenberg

    Posted 11-12-2010 , Reply

    • chEfrain

      class starts at 6:30pm

      Posted 11-12-2010 , Reply

  2. Rich

    Can you tell me what time the mole class starts on Monday, and if there is any availability?

    Posted 11-12-2010 , Reply

  3. chEfrain

    Class is Full. Come out the next one..

    Posted 11-12-2010 , Reply

  4. Patricia Yeray

    Please put me on your standby list for “Mole” class on 11/15/10. I live in Lincoln Park area so wouldn’t need much notice time wise to get there. Also, I haven’t seen the fee for this class stated anywhere.

    Posted 11-12-2010 , Reply

  5. Isabella

    all our friends loved loved loved this mole!

    Posted 1-27-2011 , Reply

  6. Kirsten

    This mole was amazingly delicious! Thanks for a great class.

    Posted 4-7-2011 , Reply

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